Method

Combine the warm water, yeast and sugar in a small bowl. Place the bowl in a warm place until
the yeast is bubbling and aromatic, at least 15 minutes.

In the bowl of an electric mixer fitted with a dough hook, combine the flour, kosher salt, 1/2
cup olive oil and the yeast mixture. Mix on low speed. Once the dough has come together,
continue to knead for 5 to 6 minutes on medium speed until it becomes soft and smooth. If the
dough seems too sticky sprinkle on a little extra flour.

Transfer the dough to a clean, lightly floured surface and knead it a few times until it is silky and
smooth.

Coat the mixer bowl lightly with olive oil and return the dough to the bowl. Cover it with plastic
wrap and a tea towel. Put it in a warm place and leave the dough rise to double in size, at least
1 hour.

Pour the remaining 1/2 cup olive oil in a sheet pan. It will seem like a lot of oil but this makes
the Focaccia delicious! Put the dough into the sheet pan and use your fingers to press out the
dough. Turn the dough over so that both sides are coated with oil. Continue to press out the
dough so that the sheet pan is completely filled. Use your fingers to make holes through the
dough so that it looks craggy and uneven. This is necessary, else the finished product will be
smooth!

Put the dough in a warm place again and allow to double in size, about 1 hour. While the dough
is rising a second time, preheat the oven to 425° F.

Drizzle a little more olive oil on the dough. Sprinkle over a generous amount of sea salt flakes
and Italian herbs. Add the sundried tomatoes, if using. Bake the bread until the top of the
focaccia is golden brown, about 25 - 30 minutes.

Allow the focaccia to cool before cutting and serving.

Buon Appetito!

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